What makes the food stick to the pot or pan?
Posted 27 December 2012 - 02:01 AM
e.g. Pan frying a piece of fish on a pan, poaching an egg in a pot
What's happening there?
Posted 27 December 2012 - 04:32 AM
To get around the problem, there are several strategies. A layer of oil helps somewhat, but does not completely alleviate the problem. By far the best way (IMHO) is the Chinese solution of stir fry - the pan is superheated, such that any water that contacts the pan immediately evaporates causing the food to float on a bed of steam. The cook keeps the food moving around the pan, preventing areas of the pan from cooling and "grabbing" onto the food. Also, a seasoned wok has clumps of grease between the metal crystals, stopping them from grabbing onto pieces of food.
Posted 27 December 2012 - 08:13 AM
An adhesive tape can stick to an optically flat glass very well, two flat surface with a drop of water in between will require more than 14 lbs / sq. in. of force to pull apart, one metal can be electrically plated (bond) to another metal -----------.
Just use lot's of oil, a non-stick cookware and enjoy your dinner. LOL!
Posted 27 December 2012 - 11:43 AM
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Posted 27 December 2012 - 09:30 PM
In other words, the hotter, the non stick it will be? Or is it that if too hot, also sticky?